Grilled Shrimp & Apple on Brochette

May 30, 2008 at 4:26 pm (Uncategorized)

  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon strawberry jam
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons white sugar
  • 2 Gala apples, cored and cut into eighths
  • 16 jumbo shrimp, peeled and deveined
  1. Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
  2. Preheat an outdoor grill for medium-high heat.
  3. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Boil the marinade for 3 min to use to baste the shrimp and apples while grilling.
  4. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

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Grilled Chicken with Chipotle Peach Glaze

May 23, 2008 at 7:40 am (Uncategorized)

1/2 cup peach preserves
1/4 cup lime juice
1 canned chipotle chile in adobo sauce, seeded, chopped
1 teaspoon adobo sauce (from can of chiles)
2 tablespoons chopped fresh cilantro
8 boneless skinless chicken breasts (about 2 1/2 lb)
1 teaspoon garlic-pepper blend
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 peaches, cut in half and pitted, if desired
Cilantro sprigs

1. Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chile and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
2. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once or twice and brushing with preserves mixture during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Add peach halves to grill for last 2 to 3 minutes of grilling just until heated.
3. Heat any remaining preserves mixture to boiling; boil and stir 1 minute. Serve with chicken and peaches. Garnish with cilantro sprigs.

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